HIBACHI SHRIMP AND GINGER SAUCE

By á-470

Ingredients

• 16 medium shrimp, washed, peeled, deveined and dried
• 2 Tbsp butter
• salt
• pepper
• dash soy sauce
• 1/2 teaspoon lemon juice
• Ginger Sauce (recipe follows)
• GINGER SAUCE
• 1 cup Japanese soy sauce
• 1/2 cup rice wine vinegar
• 1/4 cup vegetable oil
• 1 1/4 inch slice lemon (I leave rind on)
• 4 sprigs parsley
• 2 Tbsp onion coarsely cut
• 2 Tbsp water
• 1 1/2 Tbsp ginger root, coarsely cut
• Put all ingredients in a food processor or blender and blend until smooth. Store in refrigerator up to a week.

Preparation

Step 1

Heat butter in a skillet or a wok and quickly saute shrimp until fully cooked. I season with salt, soy sauce, pepper and lemon juice while cooking. I have made this on a griddle. Serve with ginger sauce.